Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Creamy Healthy Asparagus Soup with Avocado and Fennel
Details
- Serving Size: 4
- Gluten-Free: True
- Weight Watchers: 5 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 2 tablespoons olive oil plus more for serving
- 1 large leek white and pale green parts finely chopped
- 1 fennel bulb thinly sliced
- Kosher salt
- 4 cups Chicken Bone Broth
- 2 pounds asparagus trimmed and cut into 1-inch pieces
- 1 tablespoon lemon thyme leaves minced
- 1 lemon juiced
- 1 avocado peeled, pitted, and diced
- Freshly ground black pepper
- 4 tbsp Greek yogurt
Instructions
In a large saucepan over medium-low heat, warm oil.
Add asparagus and thyme. Bring to a simmer and cook for 1 minute.
Garnish with reserved asparagus tips, fennel fronds, olive oil and Greek yogurt, if using.
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